Tuesday, December 7, 2010

Zucchini Pasta with Pine Nut Butter Pesto

If you love pasta this is a dish worth trying. You will be amazed!


for "pasta"
  • two large zucchinis
for pesto
  • 2 cups fresh basil, firmly packed
  • 2 Tbsp olive oil
  • 2 Tbsp flax oil
  • 2 Tbsp white miso
  • 2 tsp garlic, minced
  • 1 tsp nutritional yeast
  • 1 tsp lemon juice, freshly squeezed
  • 1/2 tsp Himalayan crystal salt
  • 1 pinch black pepper
  • 1/2 cup pine butter
  • 1 cup tomatoes, chopped
  • 1/2 cup green olives


    • Wash and dry zucchini. Create zucchini noodles by using the veggie spiral cutter or with the use of a vegetable peeler. Place noodles in a bowl.
    • Add a pinch of salt and massage zucchini so it releases water; let rest at least an hour.
    • Add olive oil, flax oil, basil, miso, garlic, yeast, lemon, salt, pepper and pine nut butter to processor and blend. When well blended, add tomatoes and olives and pulse just 2 or 3 times. Do not over blend, as you want nice chucks of tomato and olives running through your pesto.
    • Go back to your zucchini and massage just a few more times, drain water. Place noodles in mixing bowl and add pesto sauce. Serve and enjoy!
    Recipe source here


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